Nothing reminds me more of summers growing up in New Jersey that fresh corn on the cob. Sure, it's not paleo... and these days it's more often than not loaded with chemicals. But if you can find some quality, fresh corn it's one of the simplest and most delicious pleasures of summer.
I've had pretty good luck finding locally-grown and GMO-free corn at Whole Foods. Rather than eat it by the cob, I prefer to incorporate it in dishes highlighting other summer produce as well. This simple salad from Cooking Light is super fast to throw together, and I loved being able to use both tomatoes and basil from my own garden in it.
adapted from Cooking Light
1 lb. peeled shrimp
2 cups fresh corn kernels
1/3 cup chopped green onions
1 1/2 tbs. Sriracha sauce
3 minced garlic cloves
1/2 tsp. kosher salt
2 thinly sliced links of chorizo
1/2 cup chopped fresh basil leaves, divided
2 cups total red and yellow grape tomatoes, halved
1 1/2 tbs. olive oil
juice & zest of 1/2 lemon
Combine shrimp through sausage in a large bowl. Add 1/4 cup chopped basil and the tomatoes (reserve a handful of tomatoes to garnish); toss shrimp mixture gently to combine.
Heat a large skillet over high heat. Add olive oil to pan; swirl to coat. Add shrimp mixture to pan, and cook for 4 minutes or until shrimp turn pink, stirring frequently.
To serve, place shrimp mixture in shallow bowls and garnish with additional chopped basil, tomato halves, lemon zest and juice.